And when replacing oil
for butter in recipes such as pancakes, make sure to use a neutral tasting oil such as canola or vegetable.
gelatin like substance that will substitute
for butter in recipes) and then add it as a moist ingredient to food or
Can I use another substitute
for butter in this recipe?
I was wondering... if you substitute coconut oil
for butter in the recipe, should it be 1/2 cup as well?
The oils that are in the coconut are saturated, but because they are plant - based they are also raw, unheated and sans cholesterol so it's the perfect replacement
for butter in recipes.
Not exact matches
For example, ConAgra's Banquet frozen meal line is changing several
recipes to use real cheese and real
butter and other big food companies such as Kraft Heinz, Campbell Soup, General Mills, Kellogg, Unilever and Hershey are among others with initiatives
in various stages to reformulate some classics.
In the latest episode of «Pure & Simple: Tips
for a Healthy Lifestyle,» Pure Barre founder, Carrie Dorr, teams up with Justin Gold, founder & CEO of Justin's Nut
Butters, to chat about the benefits of incorporating nut butters into your r
Butters, to chat about the benefits of incorporating nut
butters into your r
butters into your
recipes.
Early editions of The Joy of Cooking, which first appeared
in 1931, included a
recipe for a Peanut
Butter and Bacon Sandwich.
Hi Mariam, I do use healthy fats
in my sweet
recipes and baking too,
for example nut
butters, avocado and coconut oil.
Plus, I am now aware of what I am putting into my body, which is always a plus:) Thanks
for this cool
recipe that does not include peanut
butter (they always seem to have that
in the
recipe, but a girl gets tired of it!)
In 1935, a USDA bulletin designed to increase awareness of peanut
butter as a foodstuff featured a recipe for a Tabasco - spiced Cream of Peanut Butter
butter as a foodstuff featured a
recipe for a Tabasco - spiced Cream of Peanut
ButterButter Soup.
My favourite nut
butter is almond
butter and I include so many other nuts into my
recipes so don't really feel the need
for peanuts as well as they aren't very high
in nutrients.
The
recipe for Apricot filling follows but you can also use this amazing dough
for prune, poppy, sour cherry, apple caramel, chocolate peanut
butter, cherry cheesecake or Meyer Lemon fillings (all
recipes in Archives).
And
in your
recipes, you use sometimes cacao
butter (that's slightly too expensive
for a student budget), are there any possible substitutions?
Hi, sadly I only measure nut
butter in teaspoons or tablespoons so
for this
recipe I used 3 tablespoons.
Hi Ella, I can't wait to try this
recipe out, but I wondered if you had a one
for almond
butter, as I see you use it
in a lot of your
recipes?
I understand if it doesn't work
for you though
in my
recipes I often use it
for the specific sweetness or stickiness, so sometimes nut
butters (almond, cashew or tahini) can work as a substitute or other oils (olive) or other sticky beauties (dates, figs etc).
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut
butter 6 grams or about 3/4 cup Irish moss — soaked
in hot water
for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta
recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed
in cheesecloth bags 4 ears fresh sweet corn, shucked and cut
in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn
butter (
for the lobster and clams),
recipe follows Grilled lemon halves,
for serving,
recipe follows Chopped parsley (
for garnish)
Perfect snack
for a sweet tooth:) I followed the
recipe as you have it but found it a little tricky to get the dough to stay
in balls, so I added about 1/2 C of natural peanut
butter.
Yesterday I actually made a homemade peanut
butter recipe for Anytime Health's Blog that is going up
in a few weeks and had left over nuts.
I also tweak the
recipe sometimes (more breadcrumbs and a bit more peanut
butter), roll them
in breadcrumbs with some spices, and bake
for tofu nuggets.
I followed your
recipe to the letter, beating
for two minutes, oven at 350, and
in fact using my own homemade almond
butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.
Peanut
butter,
for instance, would be phenomenal
in this
recipe!
If you peek at the
recipe for our No - Bake Chocolate - Coconut Peanut
Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-
butter-bars/),
for example, we use a little coconut oil
in the chocolate layer there, too — just to help with spreadability, but
in that
recipe, the coconut oil is optional if you're willing to put
in just a little more effort to do the spreading.
In case you need some ideas, check out these seven great
recipes for nut
butter.
Sarah, can I substitute
butter for the margarine required
in the Chocolate Toffee Bars
recipe?
Prepared with silken tofu
in place of the eggs and
butter called
for in traditional
recipes, this chocolate cake is one of the healthiest around, and it is still so tasty!Frost with whatever dairy - free frosting suits the occassion.
Some ideas to try: overnight oats (swap
in seasonal fruit of choice
in this
recipe), egg frittata or egg muffins, or oatmeal cups
for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad
for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut
butter for snacks.
* if you don't need to avoid using nuts
in this
recipe you can substitute the tahini
for almond
butter.
It should only be slightly softened, definitely not too soft, you can always chill the dough
in the fridge
for 30 minutes if the
butter is too soft (see my
recipe notes
for more on this).
If you decide that you need this peanut
Butter Graham Cracker Toffee
in your life (and trust me, you do) head over to Julie's Eats and Treats
for my
recipe.
Could you please advise how much sugar and
butter I can use
in place of honey and applesauce
for this
recipe?
As
for the preparation, I happened to have US measuring cups (another gift from my sister -
in - law)- 1 cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1 cup cornmeal should be between 128 - 130 g) and 1 tbsp
butter = 15 g. I have halved the
recipe because making a dozen is just too many
for us to finish.
* replace the
butter in the filling with melted vegan margarine or just more rapeseed oil to make the
recipe suitable
for vegans
My old
recipe used
in previous years called
for copious amounts of canned sweet potatoes, sugar,
butter, and brown sugar.
Once I noticed the
recipe called
for cutting
in softened
butter, I ended up doing this by hand.
I can see from all the other responses that it's not the
recipe that's wrong — just perhaps my measurements - I'm English, living
in France and although I have a «cups» measure
for the flour etc the concept of «table spoons» of
butter is beyond me!
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the
recipe called
for.
So if you decide to substitute
butter for margarine
in a baking
recipe, the cookies, etc. will brown faster.
I only keep unsalted
butter in the house — any idea how much salt to add to equal the salted
butter called
for in the
recipe?
Hi Anne,
In this
recipe if you substitute the unsalted
butter for salted then remove the salt it should work no problem.
Would you happen to have a
recipe for the dry ingredients
in bulk that could be mixed easily with the eggs,
butter, and buttermilk?
Admittedly, I love baking with zucchini as I feel it eliminates the need
for excess oil or
butter in recipes.
I'm normally very wary of American
recipes that call
for peanut
butter (definitely have a much lower tolerance
for the stuff) but without the peanut oil and using the 1/3 cup as indicated
in the
recipe, it was absolutely perfect.
This is a great
recipe for Spicy Apple
Butter that we have had
in our family
for years and it is a winner every time.
This
recipe dispelled my previous notion that sautéing a shallot
in butter and reducing some white wine couldn't be THAT special (and should I really open a bottle just
for this
recipe?).
This
recipe would be absolutely perfect
for making up a big batch on Sunday and portioning into individual servings
for a dynamite breakfast during the week — just prep through stirring
in the peanut
butter and honey and add your toppings right before eating.
In this
recipe for a mushroom sauce, I add a small amount of
butter to my olive oil, before adding the the onions and garlic.
There are a few things that could cause the caramel to be too runny: — adding water to the sugar
for the caramelisation part (
in this
recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the
butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set
in the fridge
for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).